Saddle up for a slow-cooked adventure with Texas-Style Brisket, the king of Lone Star barbecue. This classic dish is all about bold flavor, patience, and smoke—no sauce needed, just meat, rub, and time.
[cooked-sharing]
Yields1 ServingPrep Time30 minsCook Time10 hrsTotal Time10 hrs 30 mins
For the Brisket
1whole packer brisket (10–14 lbs, includes both point and flat)
¼cupkosher salt
¼cupfreshly ground black pepper
2tbspgarlic powder (optional, for a Central Texas twist)
For the Smoke
Wood: Post oak (traditional), hickory or pecan also work
Fuel source: Charcoal or hardwood for offset smokers
Trim the Brisket
1
Trim excess fat from the top and sides, leaving about 1/4 inch fat cap for moisture.
Remove silver skin and hard fat pockets.
Season Like a Texan
2
Generously coat the brisket with salt and pepper (and garlic powder if using).
Pat it in—don’t rub it in—and let it sit uncovered in the fridge overnight, or at least 2 hours.
Prepare the Smoker
3
Preheat smoker to 225–250°F (107–121°C).
Set up for indirect heat. Add wood chunks once the fire is established and clean.
Smoke It Low and Slow
4
Place brisket fat side up on the smoker. Close the lid and leave it alone!
Spritz with water or apple cider vinegar every 90 minutes to keep the surface moist.
Smoke until internal temp reaches 165–170°F (74–77°C), typically 6–8 hours.
Wrap and Continue Cooking
5
Wrap the brisket tightly in butcher paper (preferred) or foil.
Return to smoker and continue cooking until internal temperature hits 200–205°F (93–96°C).
Total time varies but expect 10–14 hours total.
Rest and Revel
6
Let brisket rest in a cooler (no ice!) or warm oven (off) for at least 1 hour, ideally 2.
This helps juices redistribute and ensures juicy slices.
Slice and Serve
7
Slice against the grain—flat section in thin slices, point in thicker slices or chop for sandwiches.
Suggested Sides
8
Pair it up with these Southern staples:
Texas Pinto Beans
Creamy Coleslaw
Pickles & White Bread
Jalapeño Cornbread
Smoked Mac & Cheese
Ingredients
For the Brisket
1whole packer brisket (10–14 lbs, includes both point and flat)
¼cupkosher salt
¼cupfreshly ground black pepper
2tbspgarlic powder (optional, for a Central Texas twist)
For the Smoke
Wood: Post oak (traditional), hickory or pecan also work
Fuel source: Charcoal or hardwood for offset smokers
Directions
Trim the Brisket
1
Trim excess fat from the top and sides, leaving about 1/4 inch fat cap for moisture.
Remove silver skin and hard fat pockets.
Season Like a Texan
2
Generously coat the brisket with salt and pepper (and garlic powder if using).
Pat it in—don’t rub it in—and let it sit uncovered in the fridge overnight, or at least 2 hours.
Prepare the Smoker
3
Preheat smoker to 225–250°F (107–121°C).
Set up for indirect heat. Add wood chunks once the fire is established and clean.
Smoke It Low and Slow
4
Place brisket fat side up on the smoker. Close the lid and leave it alone!
Spritz with water or apple cider vinegar every 90 minutes to keep the surface moist.
Smoke until internal temp reaches 165–170°F (74–77°C), typically 6–8 hours.
Wrap and Continue Cooking
5
Wrap the brisket tightly in butcher paper (preferred) or foil.
Return to smoker and continue cooking until internal temperature hits 200–205°F (93–96°C).
Total time varies but expect 10–14 hours total.
Rest and Revel
6
Let brisket rest in a cooler (no ice!) or warm oven (off) for at least 1 hour, ideally 2.
This helps juices redistribute and ensures juicy slices.
Slice and Serve
7
Slice against the grain—flat section in thin slices, point in thicker slices or chop for sandwiches.
